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HLED 350 exam 1
| Term | Definition |
|---|---|
| Nutrition | the science of the nutrients in foods and their actions within the body. A broader definition includes the study of human behaviors related to food and eating. |
| foods | products derived from plants or animals that are taken into the body to yield energy and nutrients for the maintenance of life and the growth and repair of tissues |
| whole foods | fresh foods such as fruits, vegetables, grains, meats, and milk that are unprocessed or minimally processe |
| processed foods | foods that have been intentionally changed by the addition of substances, or a method of cooking, preserving, milling, and so on. |
| nutrients | chemical substances obtained from food and used in the body to provide energy, structural materials, and regulating agents to support growth, maintenance, and repair of the body’s tissues. Nutrients may also reduce the risks of some diseases. |
| organic | in chemistry, substances or molecules containing carbon-carbon bonds or carbon- hydrogen bonds that are characteristic of living organisms. The four classes of nutrients that are organic are carbohydrates, lipids (fats), proteins, and vitamins. |
| inorganic | not containing carbon or pertaining to living organisms. The two classes of nutrients that are inorganic are minerals and water. • in = not |
| energy-yielding nutrients | the nutrients that break down to yield energy the body can use: • carbohydrate • fat • protein |
| essential nutrients | nutrients a person must obtain from food because the body cannot make them for itself in sufficient quantity to meet physiological needs; also called indispensable nutrients. About 40 nutrients are currently known to be essential for human beings. |
| Dietary Reference Intakes (DRI) | a set of nutrient intake values for healthy people in the United States and Canada. These values are used for planning and assessing diets and include |
| Estimated Average Requirement (EAR) | the average daily amount of a nutrient that will maintain a specific biochemical or physiological function in half the healthy people of a given age and gender group. |
| Recommended Dietary Allowance (RDA). | the average daily amount of a nutrient considered adequate to meet the known nutrient needs of practically all healthy people; a goal for dietary intake by individuals. |
| Adequate Intake (AI) | the average daily amount of a nutrient that appears sufficient to maintain a specified criterion; a value used as a guide for nutrient intake when an RDA cannot be determined. |
| Tolerable Upper Intake Level (UL) | the maximum daily amount of a nutrient that appears safe for most healthy people and beyond which there is an increased risk of adverse health effects |
| Acceptable Macronutrient Distribution Ranges (AMDR) | ranges of intakes for the energy nutrients that provide adequate energy and nutrients and reduce the risk of chronic diseases for healthy individuals. |
| malnutrition | any condition caused by excess or deficient food energy or nutrient intake or by an imbalance of nutrients. • mal = bad |
| undernutrition | deficient energy or nutrients. |
| overnutrition | excess energy or nutrients. |
| primary deficiency | a nutrient deficiency caused by inadequate dietary intake of a nutrient. |
| secondary deficiency | a nutrient deficiency caused by something other than an inadequate intake, such as a disease condition or drug interaction that reduces absorption, accelerates use, hastens excretion, or destroys the nutrient |
| subclinical deficiency | a deficiency in the early stages, before the outward signs have appeared. |
| non-energy-yielding nutrients | |
| good source of: | the product provides between 10 and 19 percent of the Daily Value for a given nutrient per serving. |
| Digestion | the process by which food is broken down into absorbable units. |
| absorption | the uptake of nutrients by the cells of the small intestine for transport into either the blood or the lymph. |
| gastrointestinal (GI) tract | the digestive tract. The principal organs are the stomach and intestines. |
| segmentation | a periodic squeezing or partitioning of the intestine at intervals along its length by its circular muscles. |
| digestive enzymes: | proteins found in digestive juices that act on food substances, breaking them down into simpler compounds. |
| pancreatic juice | the exocrine secretion of the pancreas that contains both enzymes for the digestion of carbohydrate, fat, and protein as well as bicarbonate, a neutralizing agent. The juice flows from the pancreas into the small intestine |
| bicarbonate | an alkaline compound with the formula HCO3 that is secreted from the pancreas as part of the pancreatic juice. (Bicarbonate is also produced in all cell fluids from the dissociation of carbonic acid to help maintain the body’s acid-base balance.) |
| Bile | an emulsifier that prepares fats and oils for digestion; an exocrine secretion made by the liver, stored in the gallbladder, and released into the small intestine when needed. |
| liver | the organ that manufactures bile, among many other functions (supporting organ for digestion) |
| emulsifier | a substance with both water-soluble and fat- soluble portions |
| stool | waste matter discharged from the colon; also called feces |
| villi | fingerlike projections from the folds of the small intestine |
| crypts | tubular glands that lie between the intestinal villi and secrete intestinal juices into the small intestine. |
| goblet cells | cells of the GI tract (and lungs) that secrete mucus. |
| Gallbladder | the organ that stores and concentrates bile. When it receives the signal that fat is present in the duodenum, the gallbladder contracts and squirts bile through a bile duct into the duodenum. |
| Pancreas | a gland that secretes digestive enzymes and juices into the duodenum. ( also secretes hormones into the blood that help maintain glucose homeostasis.) |
| Salivary glands | exocrine glands that secrete saliva into the mouth. |
| mouth | the oral cavity containing the tongue and teeth. |
| stomach | a muscular, elastic, saclike portion of the digestive tract that grinds and churns swallowed food, mixing it with acid and enzymes to form chyme. |
| esophagus | the food pipe; the conduit from the mouth to the stomach. |
| Small intestine | a 10-foot length of small-diameter intestine that is the major site of digestion of food and absorption of nutrients. Its segments are the duodenum, jejunum, and ileum. |
| Large intestine | the lower portion of intestine that completes the digestive process. Its segments are the ascending colon, the transverse colon, the descending colon, and the sigmoid colon. • sigmoid = shaped like the letter S (sigma in Greek) |
| Rectum | the muscular terminal part of the large intestine, extending from the sigmoid colon to the anus. |
| Mechanical Digestion | the physical breakdown of large food particles into smaller ones without altering their chemical structure, increasing surface area for enzymes to work. chewing (mastication), churning in the stomach, and segmentation in the small intestine |
| Appendix | a narrow sac extending from the beginning of the colon that contains bacteria and lymph cells. |
| Chemical Digestion | enzymes and acids break down food molecules (carbohydrates, proteins, fats) into absorbable nutrients (monosaccharides, amino acids, fatty acids). starts in with saliva, continues in the stomach via acid/pepsin, completes in the small intestine |
| Peristalsis | wave-like contraction of smooth muscles in the digestive tract (and other hollow organs) that pushes food, liquids, and waste forward |
| Saliva | the secretion of the salivary glands. Its principal enzyme begins carbohydrate digestion. |
| Gastric Secretions | the digestive secretion of the gastric glands of the stomach. |
| Duodenum | The intial section of the small intestine. Receives chyme, bile, and pancreatic enzymes. It acts as a mixing bowl where bile emulsifies fats and enzymes break down proteins, carbohydrates, and fats. |
| Jejunum | The middle (secondary) section of the small intestine. The primary site for nutrient absorption, including sugars, amino acids, and fatty acids, as well as the majority of water. |
| Ileum | The final section of the small intestine. Absorbs remaining nutrients, vitamin 𝐵12, and bile salts. It connects to the large intestine at the ileocecal valve. |
| Facillitated diffusion | Ion channels, glucose carriers |
| active transport | uses ATP, low-to-high concentration |
| passive transport | no energy, high-to-low concentration gradient |
| osmosis | water movement |
| Capillary | blood vessels that absorb amino acids and simple sugars into the bloodstream |
| lacteals | specialized lymphatic capillaries that absorb dietary fats and fat-soluble vitamins (chylomicrons) into the lymphatic system. |
| gut microbiome | refers to the ecosystem of microbes within the human intestine, also known as the collection of microbes that live in the gut and their genes. |
| hormones involved in gut-brain connection | GLP-1, PYY, CCK, and ghrelin and serotonin |
| Nerves involved in gut-brain connection | the vagus and the enteric nervous system (ENS) |
Created by:
Coreyk3